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Thursday, September 27, 2012

Wild Rice with Figs and Balsamic Mushrooms

Serves 6
The chewy texture of wild rice is satisfying to the Yang part of us. It is comforting and light in the fall and goes well with many versatile companions such as squash, cranberries and apples. This recipe adds color, texture and dimension to any meal. It can be served cold or hot.

Procedure: Soak the mushrooms in the water for 10 minutes until hydrated. Use the same water to cook the rice. Cook the rice until tender (approximately 30 minutes.) Add the mushrooms and cook a bit longer, until tender. Add more water if necessary. Meanwhile, make the sauce. Heat the olive oil in a pan and add the scallions and figs. Cook them for 3 to 4 minutes. Place them in a bowl and add the chiplote, mezquite, maple syrup, salt and Satya Spices for your dosha. Mix all of the ingredients together and add to the rice. Add fresh arugula leaves and mix well.